If you’re craving cozy, satisfying flavors but don’t want to spend hours in the kitchen, this Potsticker Soup with Mushrooms & Bok Choy Recipe is about to become your new favorite. It’s a speedy, soul-warming soup brimming with tender potstickers, juicy mushrooms, crisp bok choy, and a punchy, aromatic broth — all ready in under half an hour. Whether you’re soothing a long day or hosting friends for a light, vibrant meal, this bowlful delivers unbeatable comfort and instant delight, every single time!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Potsticker Soup with Mushrooms & Bok Choy Recipe is truly in its simplicity. Every ingredient here is chosen not only for flavor, but also for the delightful balance it brings — think savory, spicy, and fresh, all in one. Let’s break down what you’ll need and why you’ll love each addition.
- Sesame oil: Adds a toasty, nutty undertone to the entire soup — a must for anchoring those classic Asian flavors.
- Garlic (minced): Infuses the broth with robust, aromatic depth for that truly comforting feel.
- Fresh ginger (grated): Provides a bright, zesty kick that wakes up every single spoonful.
- Low-sodium chicken or vegetable broth: Makes the perfect foundation; low-sodium lets you control the salt and focus on fresh flavor.
- Soy sauce: Brings deep umami and a splash of salt to the mix, perfectly rounding out the broth.
- Rice vinegar: Adds a gentle tang that balances out the richness of the broth.
- Chili garlic sauce or sriracha (optional): For just the right amount of spicy kick — adjust as your tastebuds desire!
- Sliced mushrooms (shiitake or cremini): Give savory earthiness and a meaty texture, making the soup hearty and complex.
- Baby bok choy (chopped): Brings tender, vibrant green crunch and a nutrient boost.
- Frozen potstickers (vegetable or meat): The star of the show — quick, convenient, and irresistibly plump with flavor.
- Green onions (sliced): For that fresh, crisp bite and a bright pop of color to finish.
- Sesame seeds and extra chili sauce for garnish (optional): Sprinkle these atop your bowl for extra crunch, flavor, and flair.
How to Make Potsticker Soup with Mushrooms & Bok Choy Recipe
Step 1: Sauté Aromatics
In a large pot or Dutch oven, warm the sesame oil over medium heat until shimmering. Toss in the minced garlic and grated ginger, stirring often for 1–2 minutes. You’ll know they’re ready when your kitchen smells heavenly and the garlic-ginger starts to soften — just don’t let it brown!
Step 2: Build a Flavorful Broth
Pour in the chicken or vegetable broth, followed by the soy sauce, rice vinegar, and a dash of chili garlic sauce or sriracha if you’re feeling bold. Give it a good stir and bring it to a gentle simmer. This is where all those aromas deepen, laying the foundation for your Potsticker Soup with Mushrooms & Bok Choy Recipe.
Step 3: Add Mushrooms
Slide in the sliced mushrooms next, letting them simmer for 3–4 minutes. You’ll see them soften and soak up all that gorgeous flavor, adding their signature savoriness to your soup.
Step 4: Potstickers & Bok Choy In!
Now for the magic: add in the chopped baby bok choy and the frozen potstickers right into the bubbling broth. There’s no need to thaw the potstickers; a gentle 6–8 minutes in the broth is all it takes. The bok choy turns vibrant and tender, while the potstickers become pillowy and delicious.
Step 5: Finish and Serve
Taste the broth one last time and adjust with extra soy sauce or a squeeze of chili if needed. Ladle the soup into cozy bowls and top with a generous sprinkle of green onions, sesame seeds, and a swirl of chili sauce for a final punch. Your Potsticker Soup with Mushrooms & Bok Choy Recipe is ready to enjoy!
How to Serve Potsticker Soup with Mushrooms & Bok Choy Recipe
Garnishes
A handful of sliced green onions and a pinch of sesame seeds not only look beautiful, but also add that irresistible fresh crunch and nuttiness. Drizzle on extra chili sauce for a little fire, or even some crispy fried shallots for another layer of texture. The finishing touches truly make each bowl special!
Side Dishes
If you want to round out your meal, pair your Potsticker Soup with Mushrooms & Bok Choy Recipe with a crisp cucumber salad, a simple side of steamed edamame, or even some quick pickled veggies. These sides keep things light and refreshing, offering a nice contrast to the savory, warming soup.
Creative Ways to Present
For a fun twist, serve the soup in large mugs for cozy, handheld sipping, or turn it into an appetizer by ladling small portions into mini bowls for a dinner party. Try mixing and matching potsticker flavors in each bowl for an element of surprise, or invite guests to sprinkle on their own toppings from a build-your-own garnish board!
Make Ahead and Storage
Storing Leftovers
Leftover Potsticker Soup with Mushrooms & Bok Choy Recipe keeps well for up to 3 days in the refrigerator. Store it in an airtight container and be sure to cool the soup completely before transferring. The flavors deepen overnight, making for an even more delicious repeat meal!
Freezing
If you’d like to freeze the soup, it’s best to do so before adding the potstickers and bok choy, as they don’t reheat from frozen quite as nicely. Freeze the broth and mushroom base for up to 2 months, then simply thaw, reheat, and finish with fresh potstickers and bok choy when you’re ready to serve.
Reheating
To reheat, pour your soup into a pot and warm gently over medium-low heat. If your potstickers have absorbed some broth or become very soft, add a splash of water or broth to loosen things up, and heat until steaming. If you’re in a hurry, you can use the microwave — just do so in short bursts to avoid overcooking the potstickers.
FAQs
Can I use homemade potstickers instead of frozen ones?
Absolutely! If you have homemade potstickers in the freezer, use them just as you would store-bought; they may take an extra minute or two to heat through, but the result is even more rewarding and personal.
Is the Potsticker Soup with Mushrooms & Bok Choy Recipe vegetarian or vegan?
It can be! Simply use vegetable broth and choose plant-based potstickers. If you want it fully vegan, double check that the dumpling wrappers don’t contain egg, and enjoy your totally plant-powered bowl.
Can I add more vegetables to the soup?
Definitely. Stir in thinly sliced carrots, snap peas, baby spinach, or even napa cabbage during the simmer. The Potsticker Soup with Mushrooms & Bok Choy Recipe is flexible, so customize away with whatever’s in your veggie drawer.
What type Soup
Shiitake and cremini are fantastic for their depth of flavor, but any mushrooms you have on hand will taste great. Button mushrooms are a solid standby, and exotic mushrooms like maitake or oyster can add even more interest.
How do I make the soup gluten-free?
Just swap in gluten-free potstickers and use tamari in place of soy sauce. Double check your other ingredients to be safe, and you’ll have a gluten-free Potsticker Soup with Mushrooms & Bok Choy Recipe in no time.
Final Thoughts
Whether you’re brand new to Asian-inspired soups or a seasoned soup lover looking for something speedy and soul-warming, give this Potsticker Soup with Mushrooms & Bok Choy Recipe a try. It’s quick to make, endlessly customizable, and guaranteed to spark joy with every steamy, flavorful spoonful. Grab a bowl and savor every bite!
Print
Potsticker Soup with Mushrooms & Bok Choy Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Potsticker Soup with Mushrooms & Bok Choy Recipe is a comforting and flavorful Asian-inspired soup that is perfect for a quick weeknight dinner or a cozy lunch. Loaded with mushrooms, bok choy, and delicious potstickers in a savory broth, this soup is sure to warm you up!
Ingredients
Soup Base:
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce or sriracha (optional)
Additions:
- 1 cup sliced mushrooms (shiitake or cremini)
- 3 baby bok choy (chopped)
- 12–16 frozen potstickers (vegetable or meat)
- 2 green onions (sliced)
- Sesame seeds and extra chili sauce for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
- Simmer Soup: Stir in the broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Bring to a simmer. Add mushrooms and cook for 3–4 minutes until softened.
- Add Bok Choy and Potstickers: Add chopped bok choy and frozen potstickers directly to the broth. Simmer gently for 6–8 minutes, or until the potstickers are heated through and bok choy is tender.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and top with sliced green onions, sesame seeds, and extra chili sauce if desired.
Notes
- For extra protein, stir in cooked shredded chicken or tofu.
- Use gluten-free potstickers and tamari to make the soup gluten-free.
- Great for a quick weeknight dinner or cozy lunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
